You may have gathered that I've been on a Chocolate Chip Cookie kick for a while now. I'm by no means tired of them (is that even possible?), but I recently decided I needed to make cinnamon cookies. Cinnamon tastes awesome and is awesome for you, so why not make some cookies with it? However, Pinterest failed me when I went looking for recipes; I did try one but it wasn't awesome. So I decided to just modify the Chocolate Chip Cookie recipe. Of course! If it ain't broke...
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As with the Chocolate Chip Cookies, the original recipe is from the Bloomfield Farms Gluten Free All Purpose Baking Mix box, of course with changes to make it much more allergen-friendly and healthy.
You'll need:
1 1/4 cup flour (I use 1 cup of King Arthur Gluten Free Flour and 1/4 cup Bloomfield Farms Gluten Free All Purpose Baking Mix as I've found that results in a better texture--not too thick and not too runny.)
1 tsp sea salt
1/2 tsp baking soda
3 heaping tsp cinnamon (feel free to use less or more based on preference--I recommend this for cookies, less for ice cream topping [see below])
3/4 cup coconut sugar (I use this or this)
1 egg
1 tsp vanilla
1/4 cup coconut milk (the cold kind in a carton--I use this)
1) Preheat the oven to 375 degrees.
2) Mix together the flour, salt, baking soda, and cinnamon.
3) In another bowl, mix together the coconut sugar, egg, vanilla, and milk.
4) Combine the ingredients from the two bowls and mix. It is crazy how different this dough looks from the chocolate chip cookie dough, with the only difference being the addition of cinnamon. It's almost grainy--but not in a bad way.
5) Lightly grease a baking sheet (I use olive oil spray). Scoop out the dough with two spoons--one to scoop and one to rake the dough onto the sheet.
6) Bake for 10 minutes. One batch gets me around 12 cookies. (So I like to double it. ;)
These cookies come out with a delightful texture--bordering on crumbly without actually falling apart. And the cinnamon is present but not at all too strong.
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I highly recommend microwaving them when they're not fresh anymore.... :D
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But this recipe has an extra perk to it. It's just as worthy for the purpose of making an ice cream topping as it is for cookies!
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And it belongs in a bowl of this chocolate ice cream and this vanilla ice cream by So Delicious. Aka Chocolate and Vanilla Swirl. ;)
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Looks kinda like sawdust, tastes amazing--way too good to be gluten-free, dairy-free, nut-free, and sugar-free. ;)
And now, unlike last year where my dessert was mostly this awesome chocolate, maybe I can show up to Thanksgiving and Christmas armed with not one, not two, but now three kinds of cookies?? :D
As with the Chocolate Chip Cookies, the original recipe is from the Bloomfield Farms Gluten Free All Purpose Baking Mix box, of course with changes to make it much more allergen-friendly and healthy.
You'll need:
1 1/4 cup flour (I use 1 cup of King Arthur Gluten Free Flour and 1/4 cup Bloomfield Farms Gluten Free All Purpose Baking Mix as I've found that results in a better texture--not too thick and not too runny.)
1 tsp sea salt
1/2 tsp baking soda
3 heaping tsp cinnamon (feel free to use less or more based on preference--I recommend this for cookies, less for ice cream topping [see below])
3/4 cup coconut sugar (I use this or this)
1 egg
1 tsp vanilla
1/4 cup coconut milk (the cold kind in a carton--I use this)
1) Preheat the oven to 375 degrees.
2) Mix together the flour, salt, baking soda, and cinnamon.
3) In another bowl, mix together the coconut sugar, egg, vanilla, and milk.
4) Combine the ingredients from the two bowls and mix. It is crazy how different this dough looks from the chocolate chip cookie dough, with the only difference being the addition of cinnamon. It's almost grainy--but not in a bad way.
5) Lightly grease a baking sheet (I use olive oil spray). Scoop out the dough with two spoons--one to scoop and one to rake the dough onto the sheet.
6) Bake for 10 minutes. One batch gets me around 12 cookies. (So I like to double it. ;)
These cookies come out with a delightful texture--bordering on crumbly without actually falling apart. And the cinnamon is present but not at all too strong.
I highly recommend microwaving them when they're not fresh anymore.... :D
But this recipe has an extra perk to it. It's just as worthy for the purpose of making an ice cream topping as it is for cookies!
And it belongs in a bowl of this chocolate ice cream and this vanilla ice cream by So Delicious. Aka Chocolate and Vanilla Swirl. ;)
Looks kinda like sawdust, tastes amazing--way too good to be gluten-free, dairy-free, nut-free, and sugar-free. ;)
And now, unlike last year where my dessert was mostly this awesome chocolate, maybe I can show up to Thanksgiving and Christmas armed with not one, not two, but now three kinds of cookies?? :D
I have all kinds of healthy + yummy recipes on
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Check it out! :)
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